We had a chocolate craving and did something about it. We made Nigella’s Flourless Chocolate Brownies from Shauna Niequist's book Bread and Wine (with a Barlean’s flare). Sometimes it’s better to go with what works rather than re-invent the wheel. These gluten-free brownies are so incredibly delicious. Our owner, Bruce Barlean, known brownie connoisseur, is a big fan of these chocolate gems. As always, we love to find ways to make our favorite desserts just a little bit healthier. So, we subbed out the butter for coconut oil and added 2 tablespoons of our Superfruit Blend. It’s a seed blend with flaxseed, coconut flakes and strawberry, raspberry and blueberry powders.
Oh, and because we couldn’t help ourselves, we drizzled our Essential Woman Chocolate Mint Omega Swirl on top instead of chocolate syrup. This recipe was easy to make and in less than an hour, you can have a pan of scrumptious brownies to enjoy.
1 c semisweet chocolate chips. (You could also try using dark chocolate chips)
1 c Barlean's Coconut Oil
4 Tbsp Barlean's Superfruit Blend
1 c brown sugar
1 tsp vanilla
1 tsp almond extract
3 eggs, beaten
1 ½ c almond meal
1 c chopped walnuts
Preheat the oven to 325 degrees. Melt the chocolate and coconut oil over low heat in a saucepan, stirring until glossy and smooth. Remove the pan from the heat, mix in the vanilla, sugar, and almond extract, and let it cool for just a few minutes. Stir the eggs into the saucepan, then add the almond meal, 2 tablespoons of the Superfruit Blend and chopped walnuts and stir again. The batter will be a little grainy at this point because of the almond meal. Pour the batter into an 8x8 inch pan. We sprinkled the rest of the Superfruit Blend (about 2 tablespoons) on top of the brownies before baking. Bake for 25-30 minutes, until the top has set but the brownies are still a little wiggly. Let cool completely, then cut into 16 small squares.
We hope you enjoy them as much as we did.
You can expect to find these in stores and online for purchase by the end of October.